Brodetto all'Anconetana - Ancona Fisherman's Seafood Stew
- Aug 5
- 3 min read
Updated: 6 days ago
Region: Marche, Italy
Servings: 4–6
Prep Time: 35 minutes
Cook Time: 45 minutes
Story of the Dish
Along the Adriatic coast of the Marche region, the city of Ancona has preserved one of Italy's oldest and most celebrated seafood recipes: Brodetto all'Anconetana. Dating back to the Middle Ages, this fisherman’s stew was traditionally prepared aboard fishing boats using the day's unsold catch. Rather than relying on a single type of seafood, fishermen combined numerous varieties of fish and shellfish into one deeply flavorful broth.
Authentic Brodetto all'Anconetana is distinguished by the use of white wine vinegar, which brightens the rich seafood broth without overpowering its delicate flavors. Every family guards its own version, but the principle remains the same: fresh seafood, gentle cooking, and respect for the ingredients.
Today, this humble fisherman's meal has evolved into one of the Adriatic's finest dishes, appearing on the menus of Michelin-starred restaurants that celebrate the extraordinary quality of Italy's coastal seafood.
Ingredients
Seafood
8 littleneck clams
8 mussels
8 large shrimp, peeled and deveined
8 sea scallops
8 oz calamari, sliced into rings
8 oz monkfish, cut into large cubes
8 oz red mullet fillets
8 oz sea bass fillets
Broth
3 tbsp extra virgin olive oil
2 shallots, finely diced
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 tbsp tomato paste
¾ cup dry white wine
2 tbsp white wine vinegar
4 cups seafood stock
Finish
Fresh parsley
Lemon zest
Premium Marche extra virgin olive oil
Maldon sea salt
Freshly cracked black pepper
Preparation
Step 1 – Prepare the Base
Heat the olive oil in a wide Dutch oven.
Cook:
shallots
garlic
until softened.
Add the tomato paste.
Cook for 2 minutes.
Add the cherry tomatoes and cook until they begin to soften.
Step 2 – Deglaze
Pour in:
white wine
white wine vinegar
Reduce by half.
Add the seafood stock.
Bring to a gentle simmer.
Cook for 15 minutes.
Step 3 – Cook the Seafood
Add the monkfish first.
Cook for 5 minutes.
Then add:
sea bass
red mullet
calamari
Cook another 3 minutes.
Finally add:
shrimp
scallops
clams
mussels
Cover the pot.
Cook 4–5 minutes, just until the shellfish open and the shrimp turn opaque.
Discard any unopened shellfish.
Step 4 – Finish
Taste and adjust seasoning.
Finish with:
chopped parsley
lemon zest
a drizzle of premium Marche extra virgin olive oil
Do not over-stir to keep the seafood intact.
Step 5 – Plate
Using a wide shallow bowl, ladle the broth first.
Arrange the seafood in an elegant composition, placing the fish at the base and the shellfish on top to create height.
Finish with:
micro parsley
lemon zest
edible flowers
freshly cracked black pepper
a final drizzle of exceptional extra virgin olive oil
Serve immediately with grilled rustic sourdough brushed with olive oil.
Chef's Tips
Use at least 5–7 different types of seafood for an authentic brodetto.
Add each seafood according to its cooking time to prevent overcooking.
White wine vinegar is a defining characteristic of the Ancona version.
Never allow the broth to boil vigorously once the fish is added.
Homemade seafood stock will make a dramatic difference in flavor.
Wine Pairing
Best Choice: Verdicchio dei Castelli di Jesi Classico Superiore DOC
Excellent alternatives:
Verdicchio di Matelica DOC
Pecorino DOC Offida
Bianchello del Metauro DOC
Franciacorta Satèn DOCG
Chef Gianluca's Final Advice
For a Michelin-star presentation, serve the brodetto in a large matte white shallow bowl with a small amount of intensely flavored broth. Arrange the fish and shellfish with architectural precision, allowing the scallops and shrimp to create height while the open clams and mussels frame the composition. Finish with micro parsley, delicate edible flowers, fine lemon zest, tiny drops of vibrant olive oil, and a few flakes of Maldon sea salt. The final presentation should evoke the elegance of the Adriatic while showcasing the freshness and natural beauty of every ingredient.
— Chef Gianluca
Comments